Students completing this program will:
- Develop critical thinking skills to address issues in the culinary arts industry
- Identify, evaluate and utilize effective verbal, nonverbal and written communication skills
- Explain/Describe/the proper use and maintenance of professional-grade cooking and baking equipment and small-wares
- Explain terms and/or define terms associated with culinary arts including sanitation, baking, cooking, restaurant management and customer relation expressions and terms
- Demonstrate competency of all sanitation procedures necessary in the industry
- Attain Servsafe Sanitation Certification
- Apply ethical and professional principles in decision making situations
- Recognize the importance of proper uniforms and impeccable personal hygiene as pertains to sanitation and professionalism
- Demonstrate an understanding of diversity and multiculturalism in both human relationships and menu development